Vegan Tomato Soup
Serving Size: 4
DESCRIPTION
This roasted vegan tomato soup is so flavorful and easy to make with just a few basic ingredients. Featuring oven roasted tomatoes, red peppers, onions, and garlic with coconut milk's silky and creamy texture, and a hint of sweetness from maple syrup. Serve it hot with a sandwich or salad for a well-balanced meal.
INGREDIENTS
- 8 whole tomatoes halved
- 1 whole red pepper chopped
- 1 whole onion peeled and chopped
- 1 whole garlic bulb sliced
- 3 tablespoon avocado oil
- 2 tablespoon maple syrup
- 1 tablespoon oregano dried
- 3 teaspoon salt
- 1 teaspoon ground paprika
- ¼ teaspoon black pepper
- 1 can coconut milk or unsweetened soy milk
- 1 tablespoon vegan butter
Garnish
- vegan cream or full fat coconut cream
- Italian parsley or fresh basil thinly chopped
- red pepper flakes
METHOD
- Preheat oven at 400℉, and place all the chopped ingredients (tomatoes, red pepper, onion) into a baking dish.
- To prepare the garlic - Slice the narrow tip of the garlic, and then wrap it in aluminum foil with a tablespoon of avocado oil over the sliced top. Place the wrapped garlic bulb in the baking dish along with with the rest of the ingredients.
- Drizzle over the remaining avocado oil over the tomatoes, red bell peppers, and onion. Season with salt, paprika, oregano, and black pepper. Roughly toss everything together to evenly coat all the ingredients.
- Roast in the oven at 400℉ for 35 minutes. Then remove and let it cool down for 10 minutes.
- Squeeze out the roasted garlic from its skin, and discard the skin.
- Transfer the roasted ingredients into a blender, and blend till you achieve a smooth purée.
- Next transfer the blended purée into a medium size pot. Add some maple syrup, vegan butter, and coconut milk. Stir together on a low simmer.
- Once it reaches a low simmer, then remove from heat and serve hot. Note: Taste test to adjust the salt, if needed.
- Garnish with a drizzle of vegan cream, chopped parsley or fresh basil, and red pepper flakes when serving.
NOTES
- Watch the Oven: Keep an eye on the roasting time (if the veggies char too much, it can introduce bitterness). Aim for a golden-brown color, which indicates they’re perfectly caramelized.
- Strain the Soup: For an ultra-smooth soup, strain it through a fine-mesh sieve after blending to remove any remaining bits of skin or seeds for a silkier texture.
- Temperature Matters: Avoid boiling after adding the coconut milk and vegan butter. Boiling can cause the fat in these ingredients to separate, resulting in a grainy texture.
NUTRITION
Calories: 303kcal | Carbohydrates: 11g | Protein: 2g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Sodium: 1781mg | Potassium: 268mg | Fiber: 1g | Sugar: 6g | Vitamin A: 426IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 4mg
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